Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making

2019 ◽  
Vol 67 (12) ◽  
pp. 3480-3490 ◽  
Author(s):  
Pei Wang ◽  
Kexin Liu ◽  
Runqiang Yang ◽  
Zhenxin Gu ◽  
Qin Zhou ◽  
...  
Keyword(s):  
Comparative Study ◽  
Aminobutyric Acid ◽  
Bread Making ◽  
Wheat Evolution ◽  
Starch Gelatinization ◽  
Steamed Bread

Comparative study of rheology and steamed bread quality of wheat dough and gluten: Starch doughs

2020 ◽  
Author(s):  
Mingfei Li ◽  
Qinghua Yue ◽  
Chong Liu ◽  
Xueling Zheng ◽  
Jing Hong ◽  
...  
Keyword(s):  
Comparative Study ◽  
Bread Quality ◽  
Wheat Dough ◽  
Steamed Bread
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